Best 4 No Fat Chocolate Zucchini Muffins Recipes
Craving a sweet treat without the guilt? Look no further than our collection of no-fat chocolate zucchini muffins recipes! These delectable muffins are not only incredibly moist and fluffy, but they are also packed with the goodness of zucchini and rich chocolate flavor. Perfect for a quick breakfast, an afternoon snack, or a guilt-free dessert, these muffins are sure to satisfy your sweet tooth without compromising your health goals. With three variations to choose from, including a classic chocolate muffin, a double chocolate muffin, and a chocolate zucchini muffin with a cream cheese filling, there's a recipe to suit every taste. Get ready to indulge in a healthier, yet equally delightful, muffin experience that will leave you feeling satisfied and energized.
Here are our top 4 tried and tested recipes!
LOW-FAT CHOCOLATE ZUCCHINI MINI MUFFINS
A sweet snack your kids will gobble up and you can feel good about serving. Freezes well and defrosts quickly!
Provided by RAITIRA
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 36m
Yield 48
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray 2 mini muffin tins with cooking spray.
- Melt chocolate squares in a large microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, about 1 minute. Stir in zucchini, applesauce, egg substitute, and vanilla extract; beat well until combined.
- Mix sugar, all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, and salt together in a large bowl. Add chocolate mixture; stir just until combined. Fold chocolate chips into the batter.
- Scoop batter into prepared muffin tins.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes.
Nutrition Facts : Calories 56.9 calories, Carbohydrate 11.5 g, Fat 1 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 0.5 g, Sodium 92.9 mg, Sugar 7.2 g
CHOCOLATE ZUCCHINI MUFFINS
A wonderful way to use the extra bounty of summer, and make a tasty treat. You can adjust the recipe to suit your family's tastes, or create your own variations. For an optional topping use any, all or a combination of the following: equal parts brown sugar, chopped nuts and mini chocolate chips. Sprinkle tops of muffins just prior to baking.
Provided by Larry B
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line two 12 cup muffin tins with paper liners.
- In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well.
- Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist.
- Pour batter into prepared muffin tins filling 2/3 of the way full. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Remove from pan and let cool on a wire rack. Store loosely covered.
Nutrition Facts : Calories 216.7 calories, Carbohydrate 29.7 g, Cholesterol 23.3 mg, Fat 10.1 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 1.5 g, Sodium 169.8 mg, Sugar 17 g
FAT FREE CHOCOLATE ZUCCHINI MUFFINS
I addapted this recipe from a bread. I wanted muffins, not bread, so I switched somt stuff around for convenience.
Provided by OSURD
Categories Quick Breads
Time 1h20m
Yield 24-26 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Combine and beat egg whites, applesauce, sugar and vanilla extract.
- Stir in Zucchini.
- Mix dry ingredients and add to wet mixture. Mix well.
- Line muffin tin with muffin/cup cake papers.
- Fill 2/3 the way up.
- Bake for 19 minutes.
Nutrition Facts : Calories 116, Fat 0.4, SaturatedFat 0.2, Sodium 171.4, Carbohydrate 26.2, Fiber 1.3, Sugar 12.9, Protein 2.8
NO FAT CHOCOLATE ZUCCHINI MUFFINS
This recipe was born of an accident! Try to keep from eating the batter before you put it in the oven :)
Provided by xpnsve
Categories Breads
Time 35m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Mix together flour, salt, soda, cinnamon, espresso powder, cocoa (use a good cocoa powder; I used King Arthur Dark Cocoa) and baking powder.
- In another bowl mix together zucchini, applesauce, sugar and vanilla. Stir well into the dry mixture.
- Fill muffin lined tins 3/4 full with mixture and bake at 350 for 20-25 minutes.
Tips:
- Use ripe zucchini. The riper the zucchini, the more flavor it will have. You can use a box grater or a food processor to shred the zucchini.
- Don't peel the zucchini. The skin of the zucchini is packed with nutrients, so don't peel it off. Just wash it well and grate it.
- Use unsweetened cocoa powder. Sweetened cocoa powder will make your muffins too sweet. You can find unsweetened cocoa powder in the baking aisle of your grocery store.
- Don't overmix the batter. Overmixing the batter will make your muffins tough. Mix just until the ingredients are combined.
- Bake the muffins at a high temperature. This will help them rise and give them a tender crumb.
- Let the muffins cool before frosting them. This will help the frosting set properly.
Conclusion:
These no-fat chocolate zucchini muffins are a delicious and healthy way to start your day. They're also a great snack or dessert. With their moist texture and chocolatey flavor, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a healthy and delicious muffin recipe, give these no-fat chocolate zucchini muffins a try. You won't be disappointed!
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